Foodle

Around the world in Sugar Land 🌍✨

Step into Qahwah Coffee House and taste Yemen in every sip. From traditional Yemeni lattes to iced dragon fruit matcha, each drink is a flavor journey. Don’t miss the khaliat alnahl or triple chocolate Jabal Saber cake ✨
With the World Cup in town, Sugar Land is the spot for authentic flavors just outside Houston!
📍: @qahwahhousesugarland @visitsugarland 232 Hwy 6 Sugar Land, TX 77479

sponsored #worldcuphouston #sugarlandtx #houstoneats #houstonfood #houstonfoodie Less

That’s a wrap on this trip to Honolulu!

It was a short one, but the reason for coming out made it feel anything but. I was here to celebrate a big milestone with the family, and moments like those have a way of making everything feel a little more meaningful.

We closed out the trip with dinner at @elcielo_hawaii, and it was the right way to end it. The restaurant is the creation of Chef Masa Gushiken, whose journey through Argentina, Tokyo, and Spain shaped a menu that feels deeply personal and genuinely unlike anything else. It earned the Hale Aina Award for Best New Restaurant 2024, and after one dinner there, it’s easy to understand why.

The food was excellent and the hospitality from the staff made us feel so welcomed and taken care of.

Grateful for the memories made on this trip, and for the people I got to share them with.

A sincere thank you to the team at El Cielo for a truly lovely dinner. Swipe through for highlights from the evening!

1. Highlight reel
2. Empanada - ground beef, onion, paprika, raisin, lemon, lime
3. Empanada
4. Pan con Tomate - housemade baguette, fresh tomato puree, garlic, extra virgin olive oil
5. Truffle egg custard pudding - bacon, potato espuma, herb, truffle oil
6. El Cielo salad - chef’s selections of seasonal vegetables, bacon, tomato, passion fruit dressing
7. Fried Calamari - housemade romesco sauce
8. Mushrooms - seasonal marinated mushrooms, coriander seeds
9. Spanish style French fries - jamon serrano, fried egg
10. Shrimp Ajillo - Kauai shrimp, garlic, dried pepper, spanish paprika, housemade baguette
11. Octopus ala gallega - grilled spanish octopus, potatoes, olive oil, housemade chimichurri, paprika powder
12. Seafood paella - Kauai shrimp, clam, squid, green beans, red bell peppers, saffron aioli
13. Firefly Squid Paella (special of the day)
14. Ube Basque Cheesecake - housemade ube basque cheesecake, whipped marscapone
15. Churros - chocolate crema
16. Exterior

#elcielo #spanishfood #paella #Honolulueats #beneatshonolulu Less

An omakase at @kiwami.nyc is always a treat, especially at the end of a long day. This thoughtfully crafted meal starts with a number of small plates, including an Uni Tempura with sweet potato, Ankimo, and Unagi. The nigiri follows, and we loved the Tuna (Otoro and Akami), King Salmon, and Uni - and finishes with the classic hand roll and a Hojicha Crème Brûlée. It’s a transportive experience in a calming ambiance, right next to the Brooklyn waterfront!
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#omakase #sushilover #nigiri #maki #seafoodlover Less

The longer I live in Las Vegas the more convinced I become that there really aren't any "destination" restaurants here. No matter what the influencers and PR people want to tell you the "best" spots in town are rarely the "best" and often are barely competent. One of the exceptions, however, is the Almond Croissant at Rosallie. In the decade since they opened on Rainbow I've yet to find a better one in the world, and if you know me you know I've done some research.

Kudos to Jonathan and Christophe for everything this is, from the butter and lamination to the ground almonds and lack of frangipane. 🥐 ✨

#croissant #lasvegas #food #french
@rosallielefrenchcafe Less

No one executes fine dining like the @frantzengroup . Precision cooking , pitch perfect service , incredible ambiance , they have perfected the art of making the diner completely at ease. Receiving three Michelin stars shortly after opening @restaurantfzn evokes all of the above and more , a tremendous experience.

The meal starts in the living room with champagne and a series of snacks including the signature “rataka” or 3 star hash brown .

You head to the kitchen and are introduced to all the chefs , in fact you are introduced to all FOH and BOH members over the course of your meal .

The first course is a Frantzen staple , Norwegian scallop crudo with an array of acidic elements , buttermilk, myoga , UAE cucumbers , Shiso and Bafun Uni amongst others. It’s a lovely bright start which grabs your attention .
Norwegian langoustine is crusted in koshikari rice and fried , perfect finger food with tarragon and jalapeño dressing .

Chawanmushi is a lightly set custard with kohlrabi , razor clams and Shitake

Spanish Otoro is paired with a stunningly acidic beurre Blanc , a copious lobe of caviar . Rich fish beautifully balanced .

French Toast on the menu since 2008 , is topped with vacche rosse cream , aged balsamic and very generous shaving of Spanish black truffle , it’s giving Croque Monsieur in the best possible way .

Onion, liquorice and almond soup is a Frantzen staple , a beautiful combination that continues to astound .

Venison loin from NZ is aged in Wagyu fat then grilled alongside foie gras , medjool dates ,and perigourdine sauce . The fat from the foie gras is really appreciated here .

Desserts start with a composition of Mikan and toasted rice milk , the citrus is turned down a notch and creamy crunch leads the way .

The final dessert is a super combination of blueberry, lemon thyme , batak pepper , miso caramel and milky oolong , the flavours combine brilliantly and it’s truly one of those dishes that you need to mix up and demolish .

The evening concludes back in the living room with great petit fours and outstanding black cardamom madeleines . Less